Sweet & Raw Pie Mandalas, by Julia Corbett

SWEET & RAW PIE MANDALAS

Delightful and delicious recipes for healthful and nutritious dessert food. These recipes will inspire the creative artist within, to share with others the beautiful and tasty treats that all can enjoy. This book is gluten-free with a focus on raw foods, and uses the most nutrient dense ingredients available to us today. Highlighting the use of fresh, local and seasonal foods, Sweet & Raw Pie Mandalas loves to support quality farmers and ensure the vision of a sustainable future. EAT FRESH, in LOVE.

"Not only is each of Julia's mandala pies truly a piece of edible art to be enjoyed with your eyes, tongue and the rest of your being, the vibrance of their live super food ingredients make them fuel for your own creative fire. Appreciate these delectable desserts as you would a fine wine: savoring the texture, taste, mouth feel, color and aroma of every bite! Thank you Julia for making the most beautiful, best-tasting, healthiest treats ever!" ~Bruce Horowitz author of The Sun Kitchen Un-cookbook.

Here is the free recipe mentioned from the video that we did on this book:

Lemon and Raspberry Cream Pie

Crust:
2 1/2 cups coconut flakes
1/2 cup goji berries
1 cup walnuts
2-3 T raw honey
2 T mesquite pod meal
1 tsp reishi extract
two pinches himalayan salt
pinch vanilla powder
pinch cinnamon

Lemon Cream Filling:
1/4 cup lemon juice
1/4 cup pure water
4 T raw honey
1 cup raw cashews
1/2 cup coconut butter, melted
1 T coconut oil
1 T lucuma powder
1 tsp vanilla powder
1/4 tsp tumeric extract powder (optional)
pinch himalayan salt

Raspberry Cream Filling:
1 cup fresh raspberries
1/4 cup pure water
1/2 cup walnuts
1/4 cup coconut butter, melted
3 T dark raw honey
1 tsp mesquite pod meal
1 tsp hibiscus powder (optional)
pinch cinnamon
pinch himalayan salt

Directions:
1. Place goji berries in food processor or a dry blender and mix until ground into a fine flour, do the same for the coconut flakes and walnuts (optional). Place all crust ingredients in a food processor and mix or pulse until combined and sticking easily between your fingers. Press into a glass pie dish and chill while making Lemon Cream Filling.

2. Juice about 1 large lemon. Melt coconut butter in dehydrator or over double boiler. Place all Lemon Cream Filling ingredients in a high power blender and mix until smooth and creamy. Add more water or lemon if necessary to blend. Pour into pie crust and chill while making Raspeberry Cream Filling.

3. Blend all Raspberry Cream Filling ingredients in a high power blender until smooth and creamy. Pour over Lemon Cream Filling and spread evenly. Chill 2 hours or more and decorate with coconut butter, goji berries and fresh raspberries.

Note: Tumeric powder will give the lemon filling a nice light yellow color and is an optional ingredient. This will also add a medicinal dose of curcumin to your dessert recipe, which has antioxidant and anti-inflammatory properties. Hibiscus flower powder is also optional, but will add a nice tart flavor to the raspberry filling, is a beautiful pink color and is high in antioxidants and may help lower blood pressure.

* These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.